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Mushroom and Feta Stuffed Chicken Breast - i FOOD Blogger
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Mushroom and Feta Stuffed Chicken Breast

Baked chicken breast stuffed with sauteed mushrooms and shallots, feta and fresh herbs.
Course Dinner
Cuisine American
Keyword baked chicken, baked chicken breast, stuffed chicken breast
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 347kcal
Author Victor

Ingredients

  • 4 chicken breasts (skin-on, boneless)
  • 1/2 lb mushrooms (cremini, oyster, etc.)
  • 2 shallots (minced; or use onion)
  • 2 Tbsp butter
  • 1/4 tsp Nutmeg (ground)
  • Kosher salt (to taste)
  • Black pepper (to taste)
  • 1 Tbsp Dry white wine (optional)
  • 4 Tbsp feta cheese
  • 2 Tbsp cilantro (fresh, chopped finely)
  • 1/4 cup chicken broth
  • 1 Tbsp olive oil

Instructions

  • Chop mushrooms very fine. Squeeze out moisture in a paper towel. Sauté over medium-high heat in butter with shallot or onion until nicely browned, about 5-10 minutes. Season with salt, pepper and nutmeg. Moisten with white wine if desired. Set aside.
  • Crumble feta cheese and mix with chopped cilantro. Set aside.
  • Drizzle a little oil over the chicken breasts and rub all over. Season with salt and pepper on all sides.
  • Lift the skin on the chicken breast on one side and run a finger inside, making a pocket. Stuff about 2 tablespoons of sauteed mushrooms per chicken breast, followed by a tablespoon of feta cheese mix.
  • Place chicken breasts in a baking dish, skin side up, carefully pour in the broth, and bake for about 45 minutes, or until the internal temperature registers 160F. If you want a crispier skin, turn on the broiler on low during the final 5 minutes of baking.
  • Remove chicken breast from oven and let rest for 5 minutes before serving.